Tuesday, 20 May 2014
WHEAT FLOUR BANANA CAKE
Not to use an electric mixer for making banana cake. Use a spoon or whisk just to incorporate all ingredients together without over-stirring. The cake would be turned out really soft. To make this cake more healthy and delicious, I prefer to use wheat flour instead of plain flour.
Ingredients for Wheat flour Banana Cake :
1 & 1/2 cups wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (if butter is salted omit salt)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (if butter is salted omit salt)
1/2 tsp Cinnamon powder (optional)
3 to 4 large bananas, mashed
1 cup white sugar
2 eggs
1/2 cup butter, melted
3 to 4 large bananas, mashed
1 cup white sugar
2 eggs
1/2 cup butter, melted
1 tsp Vanilla essence
1/2 cup Sour Curd
1/2 cup Sour Curd
To prepare Easy Wheat flour Banana Cake :
1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter and flour a baking tray.
3. Sift together the flour, baking powder, baking soda, Cinnamon powder and salt, set aside.
4. Combine bananas, sugar, egg, Vanilla essence, Sour Curd and melted butter in a large bowl.
5. Fold in flour mixture, and mix until just incorporated. Do not over mix.
6. Poor into baking tray.
7. Bake in preheated oven for 25 to 30 minutes. It is done when a skewer inserted comes out clean.
2. Butter and flour a baking tray.
3. Sift together the flour, baking powder, baking soda, Cinnamon powder and salt, set aside.
4. Combine bananas, sugar, egg, Vanilla essence, Sour Curd and melted butter in a large bowl.
5. Fold in flour mixture, and mix until just incorporated. Do not over mix.
6. Poor into baking tray.
7. Bake in preheated oven for 25 to 30 minutes. It is done when a skewer inserted comes out clean.
Tips / Notes:
· Use the Preheat and baking instructions as per oven user guide.
· U can add walnut / pecan nut / chocolate chips for this recipe.
· Use the Preheat and baking instructions as per oven user guide.
· U can add walnut / pecan nut / chocolate chips for this recipe.
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Monday, 19 May 2014
How to Make Chicken Pizza
Chicken Pizza is a tasteful recipe that will whet your appetite! Before you consider cooking this dish, make sure you have the following list of ingredients: olive oil, pizza dough, Italian Tomato Sauce, chopped Onions, Green bell pepper, boiled Button mushrooms and myself used Chicken sausage instead of chicken for fast process and grated Cheddar Cheese.
Ingredients for Chicken Pizza:
1/2 cup - ItalianTomato Sauce
1/2 to 1 cup Cheddar Cheese grated
Olive oil
1 - Capsicum sliced
1 - Onions lengthwise sliced
4 - Button Mushrooms slices boiled in water
1 - Green chillies sliced (bajji chillies)
3 stick - Chicken sausage slices boiled in water
Olives (optional)
To prepare Chicken Pizza:
1. Take a lump of dough, pat or roll into a non stick dosa pan (Pizza Base). Use dry flour to dust if required and spoon on a couple of tbsp of the tomato sauce, spreading it out over the surface of the pizza.
2. Arrange the vegetables Capsicum, Onions, Mushrooms, Green chillies and Chicken sausage slices on pizza.
3. Sprinkle Cheddar Cheese evenly over the pizza, then add little bit of olive oil and lastly take a brush and apply the olive oil on the edge of the pizza base to get crust.
4. Put Pizza base on the flame for 2 min (to avoid the rawness in the bottom of the pizza) then keep it the oven and cook for about 7 to 10 minutes.
5. Healthy homemade Chicken Pizza is ready to serve.
Before you start making pizza, here are some home-cooking tips from my experiments :
· Preheat the oven. It needs to be hot enough to bake the crust in quickly so that the cheese does n’t burn.
· Put Pizza base on the flame for 2 min (to avoid the rawness in the bottom of the pizza).
· Brush olive oil on the edge of the crust before topping with sauce. This step adds a bit of flavor to the crust and helps in achieving a golden colour.
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HOW TO MAKE A VEGETARIAN PIZZA
To start, you’ll need to pick your crust. If you’re eating strictly vegetarian, it’s a good bet that you’re focused on your health, in which case a whole wheat crust is probably your best option. It contains a number of vitamins and minerals not found in standard white flour crusts, and makes for a good companion to the fresh vegetables used on your pizza. You can either make your crust yourself, or buy ready base in the super market. A recipe to make your own can be found here.
Ingredients for VEGETARIAN PIZZA:
1/2 cup - ItalianTomato Sauce
1/2 to 1 cup Cheddar Cheese grated
Olive oil
1 - Capsicum sliced
1 - Onions lengthwise sliced
1 - Pineapple sliced
4 - Button Mushrooms sliced
1 - Green chillies sliced (bajji chillies)
Olives (optional)
To prepare VEGETARIAN PIZZA:
1. Take a lump of dough, pat or roll into a non stick dosa pan (Pizza Base). Use dry flour to dust if required and spoon on a couple of tbsp of the tomato sauce, spreading it out over the surface of the pizza.
2. Arrange the vegetables Capsicum, Onions, Pineapple, Mushrooms, Green chillies and Olives on pizza.
3. Sprinkle Cheddar Cheese evenly over the pizza then add little bit of olive oil and lastly take a brush and apply the olive oil on the edge of the pizza base to get crust.
4. Put Pizza base on the flame for 2 min (to avoid the rawness in the bottom of the pizza) then keep it the oven and cook for about 7 to 10 minutes.
5. Healthy home made VEGETARIAN Pizza is ready to serve.
Before you start making pizza, here are some home-cooking tips from my experiments :
· Preheat the oven. It needs to be hot enough to bake the crust in quickly so that the cheese doesn’t burn.
· Put Pizza base on the flame for 2 min (to avoid the rawness in the bottom of the pizza).
· Brush olive oil on the edge of the crust before topping with sauce. This step adds a bit of flavour to the crust and helps in achieving a golden colour.
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Home made MARGARITA PIZZA
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Ingredients for Margarita Pizza :
1/2 cup - ItalianTomato Sauce
1/2 to 1 cup Mozzarella Cheese grated
1 tsp - Dry Basil
Olive oil
To prepare Margarita a Pizza :
1. Take a lump of dough, pat or roll into a non stick dosa pan(Pizza Base). Use dry flour to dust if required and spoon on a couple of tbsp of the tomato sauce, spreading it out over the surface of the pizza.
2. Sprinkle mozzarella cheese evenly over the pizza, then sprinkle over some basil leaves. then add little bit of olive oil and lastly take a brush and apply the olive oil on the edge of the pizza base to get crust.
3. Put Pizza base on the flame for 2 min (to avoid the rawness in the bottom of the pizza) then keep it the oven and cook for about 7 to 10 minutes.
4. Healthy home made Margarita Pizza is ready to serve.
Before you start making pizza, here are some home-cooking tips from my experiments :
· Preheat the oven. It needs to be hot enough to bake the crust in quickly so that the cheese doesn’t burn.
· Put Pizza base on the flame for 2 min (to avoid the rawness in the bottom of the pizza).
· Brush olive oil on the edge of the crust before topping with sauce. This step adds a bit of flavour to the crust and helps in achieving a golden colour.
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Home made Pizza Base .... Kitchen Basics
You may have wondered how you can make pizza dough at home. I bet you have your favorite pizza recipe you have been dying to make. It is a lot of fun to make homemade pizzas from scratch and it is n’t difficult to do at all.
Using Pizza Dough Later :
So after you have prepared your dough you can store it to use later. You can either freeze your pizza dough, or you can put it in the refrigerator. Which method should you choose? It depends when you are going to prepare your pizzas. If you are doing to use your dough within 3 days the refrigerator should be fine. If you want to use is later, you can freeze your dough for up to a month.
So after you have prepared your dough you can store it to use later. You can either freeze your pizza dough, or you can put it in the refrigerator. Which method should you choose? It depends when you are going to prepare your pizzas. If you are doing to use your dough within 3 days the refrigerator should be fine. If you want to use is later, you can freeze your dough for up to a month.
Refrigerate :
Once the dough has been kneaded simply place in a large sealable plastic container with a lid that has been sprayed with some non-stick spray. You will need to let the dough warm up for about 15 minutes before using this. The longer you leave the dough on the container, it will expand, you may need to punch down the dough. Some pizza parlours think this slow rise process is where the dough really gets the flavour.
Freezer :
Divide out dough into the desired portions, this recipe will make three medium sized pizzas and place the dough into a zip top bag that has been sprayed with non-stick spray. Seal bag, and freeze for up to a month. You will need to allow the dough to thaw for 30 minutes before using.
Ingredients for Pizza Base :
Water - as per required
1/2 tsp - Sugar
1 tsp - Salt
3 1/2 cup - All Purpose Flour - Maida / Wheat Flour (I prefer personally)
4 gram Yeast (quick Raise )
4 tsp - Olive Oil
To prepare Pizza Base :
1. Take 1/2 cup of warm water, add yeast, sugar, salt, and 1/2 cup of all purpose flour and mix. Stand covered for 10 minutes.
2. Mix in yeast mixture into flour by adding required amount of water. Knead for 3-4 minutes till dough get soft. Cover and rest for 1 hr.
3. Knead again, for 3 minutes and rest for 30 min.
4. Pizza dough is ready to use. This recipe makes 3 med pizza base.
5. Take a lump of dough, pat or roll into a pizza base. Use dry flour to dust if required. Add pizza gravy as required, add toppings.
6. Bake in a hot (300C) oven, till base is crisp and light.
Tips / Notes :
· Never add yeast in very hot water/ boiling water, it will kill yeast property and u cannot get the proper pizza base
· To get the crust base use water quantity less compared to normal pizza base and make base very thin.
· By adding your required toppings u can create yummy veg or non-veg pizza at home.
· Try to use bread flour, it will give you a more chewy and crispy crust. In this recipe i used regular all-purpose flour, but if you happen to have bread flour on hand use this instead for better results.
· To really get your dough to stretch out well while rolling it out, let it rest a couple of times. This will let the dough relax and then you can continue to stretch it out even more.
· Touch the dough as little as possible when stretching it out.
· Resist the urge to add extra flour in the dough when working with the dough. It is ok if your dough is sticky.
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Home made Italian Style Tomato Sauce .... Kitchen Basics
Making The Terrific Italian Style Tomato Sauce. This recipe I learnt from VAH CHEF and the recipe turned out so well. I dedicate this recipe to Sanjay. How to make a good Tomato Sauce and the secret really comes down to fresh high quality ingredients and a lot of love! This is a basic recipe that you will be able to use for many recipes like Pizza sauce or Pasta sauce or Spaghetti Squash. This is a simple recipe with not too many ingredients so you can truly taste the fresh Tomatoes which make this sauce so incredible!
Ingredients for Italian Style Tomato Sauce :
8 no's - big ripe Tomatoes
3 Tsp - Olive Oil
1/4 cup Chopped Capsicum/bell pepper (optional)
4 to 5 clove Garlic Chopped
1/4 tsp - Peppers Crushed (optional)
1/2 tsp - Oregano
1/2 tsp - marjoram
1/2 tsp - dry Basil
1 tsp - Salt
1/2 tsp - Sugar
To prepare Italian Style Tomato Sauce :
1. Make X mark on tomatoes with knife and blanch with hot boiling water for just 30 sec then take the tomatoes and put it in cold water. With this process u can peel off the tomatoes skin easily. Chop the blanched tomatoes finely and keep it aside.
2. In a pan, put olive oil, garlic pieces, capsicum fry for a wile or capsicum gets tender then add chopped tomatoes, salt and sugar and cook tomatoes gets tender and juices evaporate to right consistency.
3. Add crushed pepper (optional) add herbs - Oregano, marjoram and dry basil and cover the lid and cook for 5 more min.
4. Italian Style Tomato Sauce is ready to use. U can use it as Pizza sauce, or Pasta sauce or Spaghetti Squash...
Tips / Notes:
· U can use tomatoes by making it puree instead of chopped ones.
· U can use Butter instead of Olive oil to enhance the taste.
· U can prepare this in bulk quantity and store it in Freezer. You will need to allow the sause to thaw for 30 minutes before using it as pizza sauce / pasta sauce / Spaghetti Squash...
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Saturday, 17 May 2014
Soya Chunks Palak
Soya Chunks Palak Recipe is a easy to cook, nutritious and healthy Palak Curry Recipe. It is high in protein and iron. Pre cooked soya chunks cooked with spicy Palak-spinach curry. Soya chunks is rich extremely high in protein, good amount of vitamins, minerals and fibre.
Ingredients for Soya Chunks Palak :
1 cup - Soya Chunks.
3 to 4 cup Finely Chopped Spinach
1 to 2 no Tomatoes
3-4 tbsp Olive oil
1 tsp cumin seeds
1 med Onion Finely Chopped
Ginger - 1 tbsp Finely Chopped
Garlic - 1 tbsp Finely Chopped
1/2 tbsp - Red Chilly Powder
1 tbsp - Corianderpowder
1/2 tsp - Turmeric powder
Salt as per taste
To prepare Soya Chunks Palak :
1. Cook soya chunks in water then keep it in normal water.
2. Heat a tbsp of olive oil in a pan, add Chopped Spinach and fry till raw smell leaves. The spinach will take 5 to 7 minutes to boil. Turn off the burner and allow spinach to coo naturally. Then grind it with tomatoes properly in a mixture to make a puree.
3. Heat remaining olive oil in a pan, add cumin seeds, ginger, garlic and onions, fry it till onion turn golden brown colour.
4. Add Spinach and tomato puree and cook for 5 min then add red chilly powder, salt, coriander powder and turmeric powder, mix well and cook for 5 more min.
5. Finally add soy chunks, cook for 2 more min Soya Chunk Palak is ready.
6. Serve hot with Chapati / roti / paratha / non /rice.
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Dill leaves Upma / Sabbasgi soppina Uppittu
Dill leaves Upma / Sabbasgi soppina Uppittu is a variation upma breakfast dish in
Ingredients for Dill leaves Upma / Sabbasgi soppina Uppittu:
1 Cup of Rava or Sooji (cream of wheat)
1/2 cup Dill leaves
2 to 2 1/2 cup water
2 tablespoon of oil
1 tsp mustard seed
1 tsp cumin seed
1 tbsp black gram dal (washed) or Dhuli Urad
1 tbsp Channa dal
1 small size onion
3 green chillies or as per taste
1 stem chopped curry leaves
Salt to taste
To prepare Dill leaves Upma / Sabbasgi soppina Uppittu:
1. Roast Rava or Sooji in a non-stick pan till golden brown. Keep it aside.
2. In a kadai put oil then add mustard seeds, cumin seeds, black Gram Dal or Dhuli Urad, channa dal and fry till dal gets golden in colour.
3. Put chopped onions, green chillies, curry leaves and Dill leaves. When onion turns golden brown colour add water and salt and cook till water boils then add Rava or Sooji.
4. To avoid lumps keep on stirring the Uppittu till all the water is absorbed. Serve hot with any choice of your chutney or curd.
5. If desired add roasted cashews before serving.
Tips / Notes:
· To prepare Dill leaves Upma / Sabbasgi soppina Uppittu u can use Homemade Ghee / clarified Butter / Neyyi instead of oil to enhance the taste.
· If u use it as confinement food then omit Gram Dal or Dhuli Urad, channa dal and Onions.
· To prepare Dill leaves Upma / Sabbasgi soppina Uppittu u can use Homemade Ghee / clarified Butter / Neyyi instead of oil to enhance the taste.
· If u use it as confinement food then omit Gram Dal or Dhuli Urad, channa dal and Onions.
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Thursday, 15 May 2014
Dry fruit/Nut Burfi with Dates and Fig fruits or Dink Barfi or Antina Burfi
A recipe which includes the goodness of all the nuts and natural sweetness of dates and figs. For those who will want to eat the dry fruits everyday but forgets the same thing everyday. A small Burfi includes 2-3 nuts of all kinds. This is also very good for pregnant women who will have to eat a handful of all kinds of nuts every day. On the top of it this is made with dates which is rich in iron, potassium, calcium, natural revitalizer and doesn't include any sugar. Also a best way to treat your kids with a healthy something. This is also a confinement food given for new mother after 15days of delivery in the morning and evening with warm milk.
Ingredients for Dry fruit/Nut Burfi with Dates and Fig fruits :
Almonds 1 cup
Cashews 1 cup
Pistachios 1 cup
Walnuts 1 cup
Pistachios 1 cup
Walnuts 1 cup
Dry coconut 1 cup
Eadable gond / Dink / Antu 1/4 cup
Dates seedless 500gm
Dates seedless 500gm
Fig fruits 250gm
To prepare Dry fruit/Nut Burfi with Dates and Fig fruits:
1. Grind the Dates and Fig fruits finely in mixture and keep it aside.
2. Chop all the nuts Roughly.(You can chop them with a knife or in a chopper. Nuts are hard....be careful.)
3. Dry roast the nuts and dry coconut one by one on a slow flame. They should be roasted but should not change the color.
5. Mix fried nuts, dry coconut, Eadable gond / Dink / Antu powder with Dates and Fig fruits paste.
3. Dry roast the nuts and dry coconut one by one on a slow flame. They should be roasted but should not change the color.
5. Mix fried nuts, dry coconut, Eadable gond / Dink / Antu powder with Dates and Fig fruits paste.
4. Microwave the Eadable gond / Dink / Antu for 1 to 2 min (it will puff) then make powder using mixI.
6. Grease a shallow tray, transfer mixture to it, pat it to 2 cm. thickness. Allow it to cool slightly, grease the surface with ghee.
7. Mark sections neatly, making 1”x1” pieces. Allow to cool to room temperature and store them in an air tight jar.
Tips / Notes :
- You can also add pecans, raisins and any dry fruits of your choice.
- You can fry Eadable gond / Dink / Antu with ghee instead of microwaving it.
- You can add honey or sugar for an extra taste.
- You can also add the saffron strands.
- You can increase dates or figs according to your taste.
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Tuesday, 13 May 2014
Lemon Rice/Chitranna
Lemon Rice/Chitranna recipe is an all time favorite especially during travel and as picnic food. Love the way how a pinch of turmeric adds color and the visual appeal of seasoning of spices, curry leaves and peanuts in the rice. In Karnataka most of the time we prepare lemon rice as breakfast by using the leftover rice.
Ingredients for Lemon Rice/Chitranna :
1 cup raw rice
juice of 2 lemons adjust
salt to taste
Tempering :
1 tbsp oil
1/2 tsp mustard seeds
pinch of hing/asafoetida
1 tbsp channa dal
1 tbsp urad dal
2 dry chillis, split into half
2 green chillis, slit
1 string curry leaves
1/2 tsp grated ginger
2 tbsp grated coconut
1/4 tsp haldi/turmeric pwd/pasupu
To prepare Lemon Rice/Chitranna :
1. Cook rice with each grain separate and spread it on a plate.
2. Heat oil in a vessel, add the mustard seeds, hing/asafoetida and as they begin to sizzle, add the red chillis, peanuts, dals and allow them to turn slightly red.
3. Add curry leaves, green chillis, grated ginger, grated coconut and stir fry for few more secs. Add turmeric pwd, and combine. Turn off the heat.
4. Add salt to taste and 3/4th of the lemon juice and combine well. Add the seasoning and combine that it coats the rice well.
5. Taste and if you feel that it needs more tang, add more lemon juice accordingly.
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Egg Curry
A simple egg curry with a little twist. Done with tomato and Casio nuts based gravy and is best served with steamed rice, chapati, non, pulka and even with Dosa and Idli.
Ingredients for Poached Egg Curry :
6 eggs of Chicken
3 Large Tomatoes made to a puree
1 feest full Casio nuts
3 Large Tomatoes made to a puree
1 feest full Casio nuts
1 Tbsp Cooking Oil
2 Large Onion chopped finely
1 Tbsp Ginger Garlic paste
1 Tsp Turmeric Powder
1/2 Tbsp Red Chilli Powder
1 Tbsp coriander Powder
2 Large Onion chopped finely
1 Tbsp Ginger Garlic paste
1 Tsp Turmeric Powder
1/2 Tbsp Red Chilli Powder
1 Tbsp coriander Powder
Salt to taste
Cinnamon stick 2 inch
Cloves 3
Green Cardamom 2
2 Bay leaves
To prepare Poached Egg Curry :
1. Make purée of tomatoes and Casio nuts using mixer.
2. Boil the eggs take out the shell and keep it aside.
2. Heat Oil in a Wok or Kadai, add Bay leaf, Cinnamon stick, Cloves green cardamom saute for a while. Add Ginger Garlic paste and saute till raw smell goes.
3. Add chopped Onions Saute till the Onions turn translucent.
4. Add the pureed Tomatoes and Casio nuts, chilli powder, coriander Powder, turmeric powder and salt and cook for 5min.
5. If required add water and reduce heat and let it simmer for 10 mts.
6. Add the boiled eggs and let it cook in the gravy for 3minutes or till you get the required gravy consistency.
7. Garnish with chopped coriander leaves. Serve this hot steamed rice, chapati, non, pulka and even with Dosa and Idli.
7. Garnish with chopped coriander leaves. Serve this hot steamed rice, chapati, non, pulka and even with Dosa and Idli.
Tips / Notes:
· U can use finely chopped tomatoes instead of tomato puree for this recipe.
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Poached Egg Curry
Poached Egg Curry is one I learnt from my MIL and its one of my favorite dish too.. I just loved those frills of egg white that formed within the curry. A simple egg curry with a little twist. Done with tomato based gravy and is best served with steamed rice or chapati.
Ingredients for Poached Egg Curry :
6 eggs of Chicken
3 Large Tomatoes made to a puree
1 Tbsp Cooking Oil
2 Large Onion chopped finely
1 Tbsp Ginger Garlic paste
1 Tsp Turmeric Powder
1/2 Tbsp Red Chilli Powder
1 Tbsp coriander Powder
3 Large Tomatoes made to a puree
1 Tbsp Cooking Oil
2 Large Onion chopped finely
1 Tbsp Ginger Garlic paste
1 Tsp Turmeric Powder
1/2 Tbsp Red Chilli Powder
1 Tbsp coriander Powder
1 Tbsp Garam Masala Powder (optional)
Salt to taste
Salt to taste
Cinnamon stick 2 inch
Cloves 3
2 Bay leaves
To prepare Poached Egg Curry :
1. Make purée of tomato using mixer.
2. Heat Oil in a Wok or Kadai, add Bay leaf, Cinnamon stick, Cloves saute for a while. Add Garlic and Ginger paste and saute till raw smell goes.
3. Add chopped Onions Saute till the Onions turn translucent.
4. Add the pureed Tomatoes and salt and cook for 5min.
5. Add about 400ml water and bring it to boil Now reduce the heat.
6. Carefully break one by one eggs and pour in the boiling gravy. Do it slowly to avoid too much spreading of the white. Cook for about 4 to 5 minutes or till the yolk forms a farm a round shape. Cook little less if you prefer a creamy soft yolk at the center.
7. Transfer the gravy to a serving bowl and place the eggs on top by a spoon. Serve hot with steamed rice or chapati.
6. Carefully break one by one eggs and pour in the boiling gravy. Do it slowly to avoid too much spreading of the white. Cook for about 4 to 5 minutes or till the yolk forms a farm a round shape. Cook little less if you prefer a creamy soft yolk at the center.
7. Transfer the gravy to a serving bowl and place the eggs on top by a spoon. Serve hot with steamed rice or chapati.
Tips / Notes:
· U can use finely chopped tomatoes insted of tomato puree for this recipe
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Monday, 12 May 2014
Daliya Upma / Cracked Wheat Upma with vegitables
Daliya Upma or Cracked Wheat Upma is a very healthy and nutritious way to start your day. Its rich in fiber, which will keep you fill until your next meal. Here is a super quick, easy, healthy, tasty recipe that can be served for breakfast, lunch or dinner.
Ingredients
for Daliya Upma / Cracked Wheat Upma with vegitables:
1 cups broken
wheat or dalia
3 cups water
2 tbsp oive oil
1/4 tsp mustard
seeds
1/4 tsp cumin
seeds
1 tsp Channa dal
1 tsp udad dal
1 stem curry
leaves
2-3 green chillies,
chopped
1 small onion,
finely chopped
1/2 cup mixed
vegetables (I use frozen peas, corn, grated carrots and French beans)
1/2" grated
fresh ginger (Optional)
Salt to taste
To
prepare
1. Het oil in a
small pressure cooker and add the mustard seeds, cumin seeds. When they pop,
add channa dal, udad dal and saute for a while, then add onions, green
chillies, grated ginger and curryleaves and saute until the onions turn
transparent (about 2-3 mins).
2. Next, add the
vegetables and 3 cups water. Bring to boil.
3. Add salt and
the broken wheat in a slow trickle, stirring as you do this. Once you have
added all the broken wheat close the lid and pressure cook for 3-4 whistles.
Wait till the steam from pressure cooker subsides.
4. Serve it with any chutney of your choice or even with curd it goes well.
4. Serve it with any chutney of your choice or even with curd it goes well.
Tips / Notes:
·
U can
cook Daliya Upma without using pressure cooker but u need to Stir frequently
and cook until all the water has been absorbed and the upma comes together,
soft and fluffy. Pop some of the wheat in your mouth to see if its soft. If
not, add more water and keep stirring until its fully done.
·
But I
prefer this method for fast process and no need to stand in front of stove for
long time.
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Sunday, 11 May 2014
Coconut chutney
This is the easiest chutney you can make. There is no need to cook any of the ingredients in this except the seasoning which is optional. This chutney is the usual accompaniment to breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada. It takes all of 5 minutes to make this.
Ingredients for Coconut, Peanuts and Putani chutney:
1/2 chopped fresh coconut
3tbsp putani / Roasted channa dal (optional)
4 to 5 green chillies
5 stem coriander leaves (optional)
2 cloves garlic (optional)
Tamarind as per taste
Salt as per taste
To prepare Coconut, Peanuts and Putani chutney:
1. Grind all the ingredients together by adding required amount of water.
2. After grinding them in smooth paste, add tadka with mustard seeds, dry red chillies and curry leaves if required. Coconut chutney is ready to serve with breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada
Tips / Notes:
· I don't prefer to put tadka for any chutneys so that i can use for more than one day by keeping it in refrigerator.
· i use putani for this chutney. Its an optional ingredients as per individual taste.
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Pesarattu / Moong Dal Dosa / Hesaru Kaalina Dose
Pesarattu, traditional Andhra Pradesh dish is prepared mainly with green gram. Sometimes little rice is added for crispness. Green gram is soaked, ground with spices and without fermenting it is prepared like dosa... Its a cooling agent so its best breakfast for summer too.. to keep body cool for the entire day. Pesarattu can be served with any chutney but It is usually paired with Allam Pachhadi (ginger chutney). To make this a special pesarattu sometimes people add a ladleful of upma into the dosa as stuffing. Both ways it tastes DELICIOUS!
Ingredients for Pesarattu/Moong Dal Dosa/Hesaru Kaalina Dose:
Whole Green gram – 1 Cup
Rice – 1/2 Cup
Cumin seeds – 1 table spoon
Green chilli – 3 no
Onion – 1 small one
Cilantro – 1/4 Cup
Ginger – 1 inch piece
Asafetida – generous pinch
Salt – as per taste
Water – to make a smooth batter
Oil – for making dosa
To prepare Pesarattu/Moong Dal Dosa/Hesaru Kaalina Dose:
1. Soak both Moong dal and rice together for overnight.
2. Grind both dals and rice with ginger, green chillies, onion, salt, cilantro with required amount of water.
2. Grind both dals and rice with ginger, green chillies, onion, salt, cilantro with required amount of water.
3. The batter will be coarse and you can adjust the thickness to your preference, not making it too watery. I prefer spongier pesarattu so keep my batter a bit on the thicker side - more thicker than regular dosa batter.
4. Heat a tawa and spread one ladle-full of batter into a dosa. Spread it thinner for a crisper version, it's entirely up to you. Drizzle with some oil and spread the minced onions on top (if using) cover it and cook. Turn the dosa and cook without covering.
5. When both sides are cooked, remove from tawa and serve hot with spicy andhra ginger chutney or Allam pachadi. I love pesarattu with coconut-based chutneys or Penuts onion based chutney.
Tips / Notes:
- Pesarattu is mostly served with a filling of rava upma. You can add a ladleful of upma to the centre of the dosa after shaping the dosa and cooking it covered for a few minutes.
- For a more nutritious pesarattu, use moong dal sprouts instead of the whole beans.
- You can add rice flour instead of raw rice but grinding the rice along with the dal gives a coarse texture to the pesarattu which I personally love.
- To get more crispy pesarattu for the along with Whole Green gram add a table spoon of Tuar dal, channa dal and moong dal each.
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Coconut, Peanuts and Putani chutney
Coconut, Peanuts and putani / rosted gram Chutney is a delicious tangy-hot dip. This is a simple, tasty and easy chutney recipe. This chutney is the usual accompaniment to breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada. It takes all of 10 minutes to make this, if you have roasted skinned peanuts on hand.
Ingredients for Coconut, Peanuts and Putani chutney:
1/2 cup peanuts
1/4 cup chopped fresh coconut
3tbsp putani / rosted gram (optional)
1/2tsp oil
4 to 5 green chillies
5 stem coriander leaves (optional)
Tamarind as per taste
Salt as per taste
Tamarind as per taste
Salt as per taste
To prepare Coconut, Peanuts and Putani chutney:
1. Dry rost the peanuts in medium flame till peanuts are slightly brown . switch off the stove and bring to room temperature.
2. In a kadai put oil, green chillies, coconut and coriander leaves and fry them till raw smell goes. switch off the stove and bring to room temperature. After that grind all together by adding salt and required amount of water.
3. After grinding them in smooth paste, add tadka with mustard seeds, dry red chillies and curry leaves if required. Coconut, Peanuts and Putani chutney is ready to serve with breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada
Tips / Notes:
· I don't prefer to put tadka for any chutneys so that i can use for more than one day by keeping it in refrigerator.
· I don't remove the skin of the peanut. you can remove the skin of the peanut to enhance the taste of chutney.
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Peanuts onion chutney with Mint Leaves
Peanuts Onion Chutney with Mint Leaves is a delicious tangy-hot dip with peanut, onions, tamarind and green-chillies. This is a simple, tasty and easy chutney recipe. Peanut chutney is the usual accompaniment to breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada. It takes all of 10 minutes to make this, if you have roasted skinned peanuts on hand.
Ingredients for Peanuts onion chutney :
1/2 cup peanuts
3tbsp putani / rosted gram (optional)
1/2tsp oil
2 no's mid Onion chopped lengthwise
4 to 5 green chillies
20 fresh mint leaves
Tamarind as per taste
Salt as per taste
To prepare Peanuts onion chutney :
1. Dry roast the peanuts in medium flame till peanuts are slightly
brown. switch off the stove and bring to room temperature.
2. In a kadai put oil, onions, green chillies and mint leaves and
fry them till onion turns to brown colour. switch off the stove and bring to
room temperature. After that grind them by adding tamarind, salt and required
amount of water.
3. After grinding them in smooth paste, add tadka with
mustard seeds, dry red chillies and curry leaves if required. Peanuts
Onion Chutney with Mint Leaves is
ready to serve with breakfast dishes like upma, pongal,
pesarattu, dosa, idli and vada.
Tips / Notes:
· I don't prefer to put tadka for any chutneys so that I can use for more than one day by keeping it in refrigerator.
· I don't remove the skin of the peanut. You can remove the skin of the peanut to enhance the taste of chutney.
· I don't prefer to put tadka for any chutneys so that I can use for more than one day by keeping it in refrigerator.
· I don't remove the skin of the peanut. You can remove the skin of the peanut to enhance the taste of chutney.
So try this recipe
and write back to us…We love to hear from you.
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